Harvest Spice Bread
This Harvest Spice Bread is undeniably moist, full-flavored and delicious! I stuffed this warmly spiced bread with apples, carrots, pumpkin, raisins, and walnuts. If you choose to omit an ingredient, simply add more of another one. It’s so adaptable!
Imagine taking your favorite fall flavors and ingredients from some of your favorite quick breads and combining them into one spectacular fall quick bread.
I love that Fall isn’t just one particular thing. It’s so many things…cool crisp weather, apple cider donuts, pumpkin lattes… and it’s also the aromas of warm spices that lure us into our favorite coffee shop. However, you don’t always have to go to your favorite coffee shop to enjoy those wonderful aromas of Fall. You can enjoy them in your own kitchen.
When I went to work making this incredibly moist and delicious Harvest Spice Bread, I knew the combination of fruits, nuts, and vegetables I wanted to include. I also knew there had to be plenty of warm fall spices.
The main stars in Harvest Spice Bread
PUMPKIN PUREE: Pumpkin is full of moisture and it’s always a great combo with fall spices. Pumpkin by itself is a big star during the fall season. Make sure to use canned pumpkin puree, not pumpkin pie mix. If you choose to use homemade freshly cooked pumpkin puree, make sure to drain the excess water from it. Also, if cooking your own pumpkin, make sure to use a small sugar or pie pumpkin, not a large pumpkin like you would carve for Halloween.
CARROTS: Another great combo with warm fall spices. Carrots also contain moisture when you shred them yourself. Make sure to shred your own carrots versus buying pre-shredded carrots. Those have already lost their moisture and are pretty much dried out.
APPLES: Yep, another great combo with fall spices and the correct apple is juicy. Make sure to use a good baking apple such as Granny Smith or Honey Crisp and cut them into small cubes. The reason? This bread deserves to have different textures in every bite, from shredded carrots, to bites of apple chunks, crunchy nuts, and chewy raisins.
RAISINS: Raisins are chewy and moist and yet another great combo with warm fall spices. If you’re not a raisin fan, simply omit them.
NUTS: Feel free to use walnuts or pecans in this recipe. I used walnuts but I also love pecans. I just couldn’t make this delicious bread without some nuts. To each his own though. Again, if you’re not a fan, simply omit them.
CINNAMON: My all-time favorite spice!! I use lots of cinnamon!! It has a sweet, woody & spicy taste and is a great flavor complement to carrots, pumpkin, and apples.
PUMPKIN PIE SPICE: A combo of several sweet spices…nutmeg, ginger, cinnamon, cloves, and sometimes allspice when you buy it at the store. I like using this combination in addition to a large amount of cinnamon. You can also make your own homemade pumpkin pie spice, using the combo you desire to use.
How to make Harvest Spice Bread
- Shred the carrots and chop the apples, and set aside.
- Sift the dry ingredients together and set aside.
- Add the sugars, canola oil, eggs, and pumpkin puree to a large mixing bowl and mix on medium speed until well combined. Add the apples, carrots, and raisins, and mix until thoroughly combined again.
- Add the dry ingredients and mix just until the flour is almost incorporated. Fold in the nuts and finish incorporating the flour.
- Grease a 9 x 5-inch loaf pan.
- Bake at 350 degrees until a toothpick inserted into the center comes out with just slightly moist crumbs…about 1 hour and 10 minutes, depending on your oven. If the bread starts to brown too much on top before it’s close to being done, place a tent of foil over the top.
When I made this bread, I wanted a quick bread that was perfectly moist…not dry and not too soggy. This bread is perfect!!
This is an excellent bread for gifting. I spotted these adorable little fall bread bags in the picture above at Hobby Lobby and I knew just what I would use them for. I sent some of this yummy bread to my elderly mother-n-law to enjoy with her coffee.
Can I freeze Harvest Spice Bread?
You certainly can. It freezes beautifully! Here’s all you need to do…
- Allow the bread to cool completely. If you want it sliced, go ahead and pre-slice it.
- Wrap the bread securely in plastic wrap.
- Wrap a layer of heavy duty foil around the plastic wrap layer. Use a marker to mark the date on it.
- Freeze the bread for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature.
How long will this bread stay fresh?
The bread will stay fresh at room temperature for up to 3 days, or up to 7 days in the refrigerator. If refrigerated, the flavor is best if it’s brought to room temperature or slightly warmed.
More fall quick breads you might like…
If you make this recipe please rate it, and leave a comment below on how you liked it. I love getting your feedback! 🙂Print
This moist and full-flavored Harvest Spice Bread is so delicious and so adaptable. I stuffed this bread with apples, shredded carrots, pumpkin, apple chunks, raisins, and walnuts. However, you can change it up to your own liking. It’s delicious any way you make it.
- 1 3/4 cups all-purpose flour, spoon & leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar lightly packed
- 1/2 cup canola oil
- 2 large eggs, room temperature
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 1/4 cups peeled and chopped apple, about 1 large
- 1 cup shredded carrots
- 1/2 cup raisins
- 1 cup coarsely chopped pecans or walnuts
- Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
- Add the sugars, canola oil, eggs, and pumpkin puree to a large mixing bowl and mix on medium speed until well combined. Add the apples, carrots, and raisins, and mix until thoroughly combined again. Add the dry ingredients and mix just until the flour is almost incorporated. Fold in the nuts and finish incorporating the flour.
- Spread the batter into the prepared loaf pan and bake for 60 to 75 minutes until a toothpick inserted into the center of the loaf comes out with moist crumbs on it. Do not over bake. If your bread starts to brown too much on top before it’s baked through, place a foil tent over the top, the last few minutes.
- Allow the bread to cool in the pan for about 15 minutes. Run a knife around the edges to loosen the bread and invert it onto a wire rack to finish cooling.
- Once the bread is completely cooled, slice and place it in an airtight container.
- Bread will stay fresh at room temperature for up to 4 days or up to 7 days if refrigerated.
- If using fresh homemade pumpkin puree, drain the puree through a strainer to remove the excess water.
- This bread can be frozen. Wrap the bread securely with plastic wrap, followed by a thick layer of foil and freeze for up to 3 months. To thaw, place frozen bread in the refrigerator overnight.
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